Topic: Nutrition

check out Salt and Soil in Juneau: https://www.saltandsoilmarketplace.com/ Our bodies are literally a walking, talking rainforest. The “ecology” of our trillion or so human cells, and the ten-fold greater number of bacteria (and 100-fold greater number of viruses) that co-exist within us all is deeply informed by our local surroundings – our geography. The soil in SE Alaska was built up over thousands of years. It is perfectly adapted to this environment. When we eat food that was grown in local soil we too become better adapted to our local environment.

This is from cardiologist Dr. Gundry: Lectin Shield Lectins are a protein present in many plant-based foods we eat. They can interfere with your digestion, energy, and overall health. Lectin Shield is a unique blend of potent compounds designed to bind to the lectins in your diet. Promotes regularity and pleasant bathroom visits Blocks dietary lectins Helps reduce feelings of gas and bloating Aids against out-of-control food cravings Made in USA PRODUCT DESCRIPTION This groundbreaking new formula was created to offset the discomforting effects of lectins (proteins commonly found in plants that make them harder to digest). Lectin foods pervade the typical American diet and it can be difficult to maintain a completely lectin free diet. This is where Lectin Shield comes in. Lectin Shield works to protect your body from a pile-up of lectins and to promote full-body comfort. Supports intestinal health. Blocks dietary lectins. Helps reduce instances of gas and bloating. Helps curb cravings for lectin foods and encourages digestive strength. Please email me *protected email* to join with me in a 1-2 month experiment using this product. SHIELDING...

Cultivated foods have all developed mechanisms to protect themselves. Yes, they are “evolved organisms” and prefer to not be eaten. Mostly these toxic substances (called lectins) in almost all cultivated foods work to prevent bugs and birds eating away at the plants. But lectins can disrupt human gastric-intestinal health, and negatively impact brain function as well — including instigating food cravings.

Epigenetics is the study of genetic variations that are caused within an individual, by external or environmental factors that can switch genes on and off, as opposed to changes in DNA sequence which happen as genes are passed down to the next generation. One of the most potent ways epigenetics can change is through nutrition. In fact, one of the main reasons good nutrition is so important is because healthy food choices will minimize the expression of disease-causing genes we may have inherited. Unlike behavior or stress, diet is one of the more easily studied, and therefore better understood, environmental factors in epigenetic change. The nutrients we extract from food enter metabolic pathways where they are broken down, modified, and assembled into molecules the body can use. One such pathway is responsible for making methyl groups (CH3), which interact with important epigenetic tags that silence genes. Familiar nutrients like folic acid, B vitamins, and SAM-e (S-Adenosyl methionine, a popular over-the-counter supplement) are key components of this methyl-making pathway. Diets high in these methyl-donating nutrients can rapidly alter gene expression, especially...

Q: If you were going to be stranded on a desert island and could only take one nutritional or herbal substance with you, what would you choose? A: Without a doubt, the substance I choose is essential to immune function. Humans don’t produce this vital substance, and our adrenal glands require massive amounts of it when under stress. We can get enough from our diet to prevent scurvy, but we need to ingest much more to allow for optimal tissue repair, and graceful ageing. Can you guess? It’s Vitamin C, or ascorbic acid, or for you chemistry buffs, C6-H8-O6. I mention the chemical structure because the resemblance to glucose, which is the end product of food digestion, allows a glimpse into the significance of Vitamin C. The process of digestion breaks down all the macronutrients (carbs, fats and proteins) to glucose, ultimately, because glucose is the micro-unit of fuel used by the mitochondria to produce the main energy driver for all living things: ATP (adenosine triphosphate) — which is for your body like the gas in your car — makes...

We all know our “health care” system isn’t working. That’s because it’s actually a highly profitable disease management system. The industry makes money when you are chronically ill. I know that sounds cynical but observe how darned easy it is, 24/7, to buy poor quality food made of fluffed up GMO corn, soy or refined wheat. GMO corn is everywhere in the form of corn syrup (HFCS). Kids are targeted in sophisticated advertising campaigns to pester their parents for horribly poor quality “food” choices.

Community Gardeners Less Likely To Be Overweight 22 Apr 2013 People who are involved in community gardening tend to have a considerably lower body mass index than their non-gardening counterparts, a team from the University of Utah reported in theAmerican Journal of Public Health. Previous studies had shown that community gardeners provide both nutritional and social benefits to neighborhoods, lead author CathleenZick explained. “But until now, we did not have data to show a measurable health benefit for those who use the gardens.” The Utah team used BMI (body mass index) to measure how close or far people were to their ideal body weight.

Check out this amazing article and be very wary of antibiotics and antibiotic-riddled meat and dairy products. http://www.saturdayeveningpost.com/2013/02/26/in-the-magazine/health-in-the-magazine/good-bacteria.html

50 Shades of Gluten (Intolerance) Celiac disease is characterized by an immune response to a specific epitope of gliadin (alpha-gliadin) and a specific type of transglutaminase (tTG-2). But we now know that people can (and do) react to several other components of wheat and gluten — including other epitopes of gliadin (beta, gamma, omega), glutenin, WGA and deamidated gliadin — as well as other types of transglutaminase, including type 3 (primarily found in the skin) and type 6 (primarily found in the brain). This is a huge problem because conventional lab testing for CD and of gluten intolerance only screens for antibodies to alpha-gliadin and transglutaminase-2. If you’re reacting to any other fractions of the wheat protein (e.g., beta-gliadin, gamma-gliadin or omega-gliadin), or any other types of transglutaminase (e.g., type 3 or type 6), you’ll test negative for CD and gluten intolerance no matter how severely you’re reacting to wheat. Read More…